Are you ready to bake a show-stopping Panettone for your next celebration? This video will guide you through each step to create this soft, flavorful Italian classic. Whether you’re a seasoned baker or a beginner, you’ll find all the tips and tricks you need for perfect results.
In This Video, You’ll Learn:
• How to prepare and mix the perfect dough.
• The secrets to adding raisins and candied fruits evenly.
• The art of shaping and baking Panettone for a golden, fluffy texture.
• Tips for achieving the signature tall and airy look.
This recipe uses simple ingredients and detailed instructions to make it easy to follow. Impress your family and friends with a homemade Panettone that’s rich, festive, and absolutely delicious!
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panone a classic recipe you’ll love overview of panetone panetone is a classic Italian sweet bread that’s soft Airy and rich in dried fruits and citrus traditionally enjoy during Christmas this festive bread has a light texture and delicate sweetness making it a Timeless treat for special occasions features of panone One Life and Airy texture penatone is known for its soft fluffy texture with a slightly chewy crumb the long fermentation process ensures a delicate and light structure making it a pleasure to eat to rich in dried fruits and citrus loaded with dried fruits like raisins Candi orange peel and lemon zest penaton offers a burst of sweet and tangy flavors in every bite three subtle sweetness with just the right amount of sugar pentatone delivers a perfectly balanced sweetness making it ideal for pairing with coffee or hot chocolate four elegant and festive presentation the tall Dome shaped bread wrapped in decorative paper liners mix panone a centerpiece for holiday celebrations five perfect for sharing it’s large size and festive appeal make it a popular choice for gifting or serving during Gatherings especially at Christmas and New Year history of panetone panetone originated in Milan Italy during the Renaissance period originally a simple bread it evolved into a luxurious dessert with the addition of butter eggs sugar and dried fruits today penaton is a global symbol of Italian holiday traditions loved for its festive flavor and elegant presentation summary of panone panetone is a light and Airy sweet bread filled with dried fruits and citrus with its Rich history and festive charm it’s the perfect centerpiece for holiday celebrations or as a delightful treat any time of year ingredients flour for cups – 500 g roll provides the main structure of the bread and helps form a strong dough reason the protein in the flour creates gluten which gives the bread its soft elastic texture sugar 1/2 cup 100 g roll sweetens the dough and feeds the yeast reason sugar adds flavor and support supports the fermentation process helping the yeast activate yeast to teaspoons 10 g roll acts as a leaving agent helping the dough rise and become Airy reason yeast produces carbon dioxide creating air pockets that result in a light texture salt one teaspoon roll balances the flavor and strengthens the gluten structure reason salt enhances the overall taste and improves the bread’s texture Eggs three large 150 g roll provides moisture and structure to the dough reason eggs improve the texture color and consistency of the bread binding the ingredients together sof and butter 1/2 cup 100 g roll adds richness and tenderness to the bread reason the fat in butter creates a softer crumb and extends the shelf life of the bread vanilla or orange zest 1 teaspoon roll adds a pleasant Aroma and enhances the flavor reason these ingredients give the breits signature holiday scent and flavor warm milk 1/2 cup 120 g roll adds moisture and activates the yeast reason milk helps create a soft Tow and gives the bread a mild creamy flavor raisins and candied fruits 1 cup to 100 g roll add sweetness and texture to the bread reason these ingredients provide natural flavors and a festive touch making the bread more appealing egg yolk one large for brushing the top roll creates a golden glossy finish on the bread reason egg yolk gives the bread a professional and attractive appearance instructions prepare the yeast mixture in a small bowl mix 10 G instant yeast 1 tbsp sugar and 1/4 cup 60 ml warm milk let it sit for 5 to 10 minutes until frothy combine dry ingredients in a large bowl sift together 500 G allpurpose flour and 1 teaspoon salt to create a smooth and even mixture mix wet ingredients in another Bowl whisk three eggs 1/2 cup 100 G sugar and 1 teaspoon vanilla extract or orange Zen till light and creamy combine wet and dry ingredients gradually add the yeast mixture to the wet ingredients then slowly incorporate the flour mixture while needing to form a soft dough add butter mix in 1/2 cup 100 G soften butter in small portions kneading fairily after each addition until the dough becomes smooth and [Music] elastic incorporate dried fruits gently fold 200 g of raisins and candied fruits into the dough ensuring they are evenly distributed First Rise place the dough in a grease Bowl cover it with a cloth and let it rise in a warm place for 1 to 2 hours or until doubled in size shape and second Rise transfer the dough to a 23 cm 9-in panetone mold cover and let it rise again for 30 to 45 minutes bake preheat the oven to 180° C 350° F brush the top of the dough with egg yolk then bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean cool and serve let the panone cool in the mold for 10 minutes then transfer it to a wire rack to cool completely before slicing and serving discover the secrets of professional cooking with chef. moly